By WizzyTheStick on January 18, 2007
Photo by PaulaG
Photo by PaulaG
"An interesting meld of Indian and Chinese cooking. My husband's cousin always makes this yummy rice for family gatherings. This is her recipe as told to me over the phone. Amounts in the ingredients are our best guesses since she doesn't measure the ingredients. I omitted the salt in the recipe because I cook low salt. You can add salt to taste at step 6. Very little is needed if you choose to add msg and bear in mind that oyster sauce usually contains some salt."
Serving Size: 1 (186 g)
Servings Per Recipe: 5
"Made this to go along with recipe#196336#196336 and what a delicious side dish. I used fresh chicken broth instead of water, added some minced garlic and followed the rest of the instructions! (I didn't add the optional MSG) Thank you for submitting the recipe. Made for Novembers TOTM Diabetes Forum 2011."
"Was looking for a recipe to use my newly purchased Saffron that I brought back from the Carribean. This recipe was absolutely terrific. The whole family liked it. Thanks!"
"I cheated on this recipe. There was leftover recipe #113983 and recipe #206818 in the fridge and after the carrots, onions and peppers were sauted, I tossed in the precooked rice and peas, warmed and this was delicious. The onions were sliced green onions. A delightful dish to serve with recipe #196336."
"this rice dish was wonderful, I sauteed fresh garlic in the with onion and bell pepper and used chicken broth instead of water, thanks for sharing de Roche!...Kitten:)"
"I cooked the rice in my electric rice steamer with the saffron mixed in. I substituted frozen peas for the canned, since I can't stand canned peas but love frozen ones. Since I was already using diced fresh carrots, I didn't see the reason for adding canned (or frozen) carrots, too, so left those out. I also did not use MSG. This was delicious, the saffron adding a nice accent to the flavors of the sesame oil and oyster sauce and the veggies. (For the sesame oil, I used toasted sesame oil. I don't know if that's officially sanctioned but the results were great."
"I loved it. One of the best fried rices I ever eaten. I used frozen peas and fesh carots. I also doubled the oyster sauce and used salt. The saffron made the difference, I used threads of the good Greek saffron and the aroma was amazing. Its a keeper, thanks de Roche!"
"This is wonderful and almost sugar free, YAY. It's not Chinese Restaurant fried rice, I think it's better ma more healthy as well. I used double the oyster sauce, replaced the msg with salt and used all frozen peas and carrots. The crunchy celery was a very nice point. I made this to go with baked lemon and herb chicken. I had the pepper, onion and celery ready to go and had plenty of time to make the rice while the chicken cooked. The pairing made a lovely dinner."